Serves: 4

So, between the time of writing this and next Friday (4 days away), Maxy Ashes Beerworth will be born.

A little man destined to make – and break – our lives, at least in the short-term. (The making will be a much longer-term affair though the immediate focus is on the cannonball that will interrupt any concept of sleep, dancing with tequila in the kitchen late at night or eating out on a whim.)

But kids are a long-term game and I am so bloody excited, words do not describe.

But back to the short-term play.

We will need food and at a time when the sous vide and micro herbs probably won’t play a part.

Herein starts a short series of posts dedicated to Maxy, our sanity and eating well.

And this bloody marvelous stew is a great way to kick it off.

It takes a while and I have adjusted the recipe to add a touch more spice – of which you could certainly add more – and I recommend it it without hesitation if your little Maxy is about to enter the world.

Or you just want an awesome, super-healthy stew for lunch.

Seriously, she is good.

Ingredients

Stew

1 tbsp olive oil
3 sweet potatoes, cubed
200gm baby spinach, fresh
8 chicken thighs, chopped
500ml chicken stock

Spice mix

2 red onions, chopped
2 red chillis, chopped with seeds
1 tsp paprika
Thumb-sized piece of ginger, grated
400gm can tomatoes
2 preserved lemons, deseeded and chopped

To serve

Coriander
Pumpkin seeds, toasted
3 preserved lemons, deseeded and chopped
Warmed naan bread

Method

1. In a food processor, blend all of the spice mix ingredients until very finely chopped.
2. Heat the oil in a large saucepan and cook the spice mix for around 5 minutes until thickened.
3. Add the chicken and cook until the sauce has thickened.
4. Add the stock and reduce over a medium heat until thick; an hour at least, likely two. You want a thick stew and the chicken breaking apart.
5. Meanwhile, boil the sweet potato for 10 minutes. Drain and set aside.
6. Season the chicken with pepper, add the sweet potato and spinach. Combine for a minute or two.
7. Serve with coriander, pumpkin seeds and a sprinkle of chopped, preserved lemon.